Ikan Balado

Ikan Balado
Prepare ingredients.
Cut 3 milkfish lengthwise on the dorsal side.
Drizzle lime juice over the milkfish.
Sprinkle with 2-3 teaspoons of salt.
Heat 5-7 tablespoons of cooking oil in a pan.
Put the fish into the hot oil.
Fry until golden brown.
Remove fish from the oil.
And then put aside.
Add chunks of 1/2-1 red onion to a food processor.
Add 3-4 garlic cloves.
Add red chili peppers (at will).
As an alternative to the previous step, remove the chilli seeds to retain the aroma and flavor but reduce the sharpness.
Add red chili peppers without seeds to the food processor (at will).
Add wedges of 3-4 tomatoes.
Add 1-2 teaspoons of salt.
Grind the spice mix finely.
Heat 2-3 tablespoons of cooking oil in a pan.
Put the spice mixture into the hot oil.
Stir fry briefly.
Add 3-5 kaffir lime leaves.
Add pieces of 2 stalks of lemon grass.
Stir fry until half the liquid has evaporated.
Add fried fish.
Continue stir frying for a short time.
Serve with cooked rice.


Ikan balado is a fried fish in sambal balado. Sambal balado is a Minangkabau style sambal. Chili pepper or green chili is blended together with garlic, shallot, red or green tomato, salt and lemon or lime juice, then sauteed with oil.

Minangkabau people, also known as Minang, are an ethnic group indigenous to the Minangkabau Highlands of West Sumatra, Indonesia.

Alternative for vegans: terong balado.


3 grams milkfish
3 tomatoes (3-4)
1 onion (or red onion)
4 cloves garlic
1⁄2 lime (or lemon)
3 kaffir lime leaves (3-5)
2 lemon grasses
  red chili peppers (at will)
3 teaspoons salt
  cooking oil